Coffee clash at McDonald's

[stephen_s]

The fast-food chain wants to move full steam ahead into the growing market for specialty coffees with cappuccinos and other espresso drinks. But first it must bring reluctant franchisees on board.

http://articles.moneycentral.msn.com/Investing/Extra/CoffeeClashAtMcDonalds.aspx

[Gesualdo]

Okay...Starbucks' coffee isn't that great, though. What people are buying, mostly, is the brand prestige. While I do think people appreciate that they make better coffee these days, I don't think people are going to visit McBucks for a latte. The franchise owners probably realize this and that's one reason they balk at spending that kind of money. The other reason is probably that they already run on a pretty thin margin. Hard to come up with that kind of money for an experiment.

[jimtbay]

There are two locally owned coffee shops in my area that roast their own coffee. There is no way I am drinking "brand roasted coffee" ever again if I have a choice. My cupboard is full of their different roasts. It is fantastic.

[wrp96]

McDonald's coffee is actually pretty good. I know people that have switched from Starbucks to McDonald's at least for drip coffee and for iced coffee. The one issue we've had is that every single store makes it differently. For example, you get an iced coffee at Store X and they automatically put sugar in it, get it at Store Y and they don't. The problem is there isn't any consistency in how they make them which makes places like Starbucks (or even locally owned places) a better bet for something like lattes and espressos.

[Kairho]

I still hate any of these places that ask how you want your coffee, you say "regular," and they counter with "you want milk and sugar?" Idiots!

[tdew]

McDonald's coffee is actually pretty good. I know people that have switched from Starbucks to McDonald's at least for drip coffee and for iced coffee.

I like McDonald's for coffee too, but then, I'm really looking for regular coffee. I don't want any extra flavors added.

As for the iced coffee, I've found they need to only fill the cup half way with the blend and then add full strength coffee for the rest and a few ice cubes...

[RGoltsch]

I still hate any of these places that ask how you want your coffee, you say "regular," and they counter with "you want milk and sugar?" Idiots!

Sorry bud, but not all of us drink coffee. Would you rather they assume regular means black and let you find out about a mile down the road?

I sometimes pick up coffee for friends and when they say "Regular", I confirm that this means milk, sugar, and pineapple juice........just want to be sure :)

My wife and I have a coffee maker in the house that gets used about twice a year when company asks for coffee. Neither of us simply ever developed a taste for it........

Ron

[susanliber]

You can all keep Starbucks and Mickey D's coffee. I prefer Dunkin donuts coffee or Stewarts.

[AaronK]

I'll take a cup of Dunkies any time over Staryucks.

And no, I wouldn't go to McDs for a cup of coffee, or any fancy thing. They should stick to what they do best, fast, greasy, fattening food.

[Carchar]

I don't mind Starbucks lattes made with espresso roast, but I don't like their plain coffees at all. Too harsh with a bitter aftertaste. When my husband and I go out to breakfast, we usually have our home-brewed non-flavored Gevalia before we leave.

[trojan]

The real problem the franchisees have is the labor cost. Secondarily, there will most definitely be a quality control issue. They have cut their headcounts to the bone and simply cannot afford to have a crewmember devote a full 45 seconds or more to one item. Their kitchen revamp already has resulted in customer wait times rising. This item will send this metric skyhigh. How would you like to be stuck behind a bunch of fussy coffee customers in the drive-through.

The training issue is a very real one, as well. The quality of crewmember is consistently diminishing. The franchisees know full well that for this offering to succeed, it must enjoy a sterling reputation. Anyone can draw a cup of drip coffee and count out sugars or creams. Not anyone can manipulate espresso/latte machines properly.

McDonalds already imposed a major, and I mean major, capitalization requirement on all its franchisees by way of structural revamps of the buildings. On top of this, they all fully expect to be forced to add a second cooking/preparation station to facilitate 24 hr. breakfast offerings.

This is an overreach by corporate, imo.

[Lynn]

One of my clients owns a couple of the McD's here, she just rebuilt her oldest one to meet the new criteria set forth by corporate. They apparently run their franchise group with an iron fist, which I can't really fault, it IS their name on the sign.

Starbucks is a good community member, they have done a lot with our downtown revitalization group even tho their store is not in the downtown. If anyone here is involved with raising funds for a 5013C registered nonprofit talk to your local Starbucks manager about the "Make Your Mark" program. They donate based on volunteer hours, our check was for over $6,000. So I do try to support them, but like others have said, I prefer the lattes and fancy drinks as opposed to the regular coffees, and their Chai Tea is pleases my palate as well. I don't know how true this is but I've been told that the secret to their coffee is that they slightly burn the beans when they roast them.

[CruiseExpert]

I don't know how true this is but I've been told that the secret to their coffee is that they slightly burn the beans when they roast them.
Yes, they do and I really like it. I brew it strong at home with fresh ground beans. I like their Columbian Narino and French Roasts; however, I can count the times I actually purchased a cup there on one hand.

[Gesualdo]

I kinda wondered about that too. The idea is get everything out fast, and I'm just not sure you can play barrista and be lightning fast at the same time. And you know that's what's expected of the people who work there.

The real problem the franchisees have is the labor cost. Secondarily, there will most definitely be a quality control issue. They have cut their headcounts to the bone and simply cannot afford to have a crewmember devote a full 45 seconds or more to one item. Their kitchen revamp already has resulted in customer wait times rising. This item will send this metric skyhigh. How would you like to be stuck behind a bunch of fussy coffee customers in the drive-through.

The training issue is a very real one, as well. The quality of crewmember is consistently diminishing. The franchisees know full well that for this offering to succeed, it must enjoy a sterling reputation. Anyone can draw a cup of drip coffee and count out sugars or creams. Not anyone can manipulate espresso/latte machines properly.

McDonalds already imposed a major, and I mean major, capitalization requirement on all its franchisees by way of structural revamps of the buildings. On top of this, they all fully expect to be forced to add a second cooking/preparation station to facilitate 24 hr. breakfast offerings.

This is an overreach by corporate, imo.

[ARTraveler]

My wife and I have a coffee maker in the house that gets used about twice a year when company asks for coffee. Neither of us simply ever developed a taste for it........

Ron

Wow - someone else that doesn't drink coffee! I thought hubby and I were weirdo freaks or something because we don't drink it either. We have a built-in coffee maker in this house - the first coffee maker we've ever had and it's a dust catcher!

[stephen_s]

I don't drink coffee either. If I need caffeine, I'll either use: hot tea, or Dr. Pepper, or Mountain Dew, or Red Bull.

[tdew]

We have a built-in coffee maker in this house

huh? A built in one? What happens when it needs to be replaced? (if you actually used it)